Prof. Esra Çapanoğlu is a Professor at the Istanbul Technical University (ITU), Food Engineering Department in Turkey. Prof. Çapanoğlu obtained her Ph.D. in 2008 at ITU and subsequently worked as a postdoctoral researcher at RWTH Aachen University in Germany for two years. During her Ph.D., she worked in the laboratories of Plant Research International in the Netherlands for six months and at the IPK Leibniz Institute, Gatersleben, Germany, for another six months with a DAAD scholarship.
Prof. Çapanoğlu's research focuses on antioxidants and phenolic compounds in foods and their in vitro bioaccessibility and bioavailability. She also studies the effects of processing, encapsulation, and the matrix on these bioactives.
Prof. Çapanoğlu has published two books, 30 chapters, and more than 180 articles in peer-reviewed journals and has taken part in several international (EU 6th Frame, EU 7th Frame, COST, Joint Research Projects, etc.) and national projects (TUBITAK, TAGEM, ISTKA, etc.).
She currently serves as an Associate Editor at ACS Omega and an Editorial Advisory Board Member for the Journal of Agricultural and Food Chemistry, the Journal of Berry Research, and the Turkish Journal of Agriculture and Forestry, among others. Prof. Çapanoğlu was featured as a Clarivate “Highly Cited Researcher” in 2019 and 2022. She was also highlighted among the top 2% of scientists worldwide in the main “Food Science” subfield discipline according to the list created by Stanford University for the last three years (2020-2022). In July 2022, Prof. Çapanoğlu received the Georg Forster Prize from Alexander von Humboldt Foundation.